CHEF JEFF — ONE BYTE AT A TIME: Roasted Root VeggiesRoasting is a great way to prepare root vegetables.
By: Herald Staff Reports,
Roasting is a great way to prepare root vegetables.
Roasted Root Veggies
2 or 3 carrots, peeled, halved lengthwise, cut into large chunks
1 russet potato or several fingerlings, cut into chunks
1 onion, cut into thick wedges with root end intact
1 head garlic, cloves separated
1 turnip, peeled, cut into wedges
1 large parsnip, peeled, cut into 2-inch rounds, halved
2 tablespoons olive oil
½ teaspoon sea salt
Freshly ground pepper
Heat oven to 450 degrees. Place veggies in large, shallow baking dish or sheet pan in a single layer. Drizzle with oil; sprinkle with salt and pepper; toss to coat. Roast, turning every 15 minutes, until veggies are caramelized, 45 to 55 minutes.
Yield: Serves 2.
Approximate nutritional analysis per serving: 357 calories, 34 percent of calories from fat, 14 grams fat, no cholesterol, 56 grams carbohydrates, 7 grams protein, 641 milligrams sodium, 9 grams fiber.
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